Grilled Pineapple Ricotta Cream
We were watching the cooking show, when Giada De Laurentiis came on. Suddenly she puts together a quick and easy dessert recipe called Ricotta Cappuccino, it looked great. We had ricotta, cappuccino cream requires instant espresso, which we do not have. A quick look in the refrigerator and I saw the answer; last night’s grilled pineapple.
If you have haven’t had grilled fresh pineapple slices you need to give it a try, grill them until they are heated through are slightly browned, then enjoy that warm intense flavor. Chill the grilled pineapple before making grilled pineapple cream.
- Serves: 4 servings
- Serving size: 4 oz
- Calories: 224
- Fat: 11g
- Saturated fat: 0
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 15g
- Sugar: 7g
- Sodium: 1mg
- Fiber: 0
- Protein: 16g
- Cholesterol: 0
- 1 - 15oz container of skim ricotta
- ¾ cup of grilled pineapple
- 1 Tablespoon Honey
- 1 Vanilla Bean (seeds only)
- Add all the ingredients to a food processor and blend until pineapple is chopped and cream is well blended, approximately 1 minute; refrigerate for an hour before serving.
Add all the ingredients to a food processor and blend until pineapple is chopped and cream is well blended, approximately 1 minute. Refrigerate for approximately 1 hour or up to 1 day. When done your ricotta cream will look like the photo below. (Serves 4)
We had a nice fresh nectarine available, which I sliced and pitted. Wanting to release the flavor of the nectarine I ran it quickly through the microwave for 1 minute just before serving.
In the photo above you can see the plated ricotta cream, which was chilled for an hour, with the warm nectarines and a sprinkling of chopped walnuts. This is a heavenly as a dessert, so good that we ate the remaining servings for breakfast the next day.